cup measuring cup.
Stir cornstarch into pineapple juice until
round the wok; cook the pork strips in batches for 1
heat wok on high heat. Stir-fry pork, in batches, until browned all
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Cook pork, in batches, 1-2 mins each batch, until golden. Remove from pan.
Heat remaining 1 tbsp oil in same pan. Stir-fry garlic, green beans and pepper 2 mins. Add satay sauce and 1/4 cup water; stir-fry 4 mins. Return pork to pan; toss to coat well with sauce.
Serve pork stir-fry with rice.
blender.
Pat the pork dry with paper towels
Cook the rice per package directions, omitting the addition of any fat.
In a bowl, combine the pork, sherry, soy sauce, and cornstarch.
Heat the oil in a large nonstick skillet over med-high heat until nearly smoking.
Add in the broccoli and red pepper; stir-fry 2 minutes.
Add in the pork strips; stir-fry 4 minutes.
Add in the orange juice, hoisin, and honey; stir-fry 2 minutes longer or until the pork is cooked through.
Serve over rice.
Trim the fat from the pork loin steaks and cut into
ablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate
Slice pork into 1/8-inch strips.
Marinate in soy sauce, vinegar, sesame oil, garlic and ginger for 15 minutes.
Heat oil in skillet until hot.
Add pork and stir-fry for 3 to 5 minutes. Add vegetables
(unthawed) and the chicken broth or water.
Stir all together.
Cover and steam for 3 minutes until vegetables are heated through, yet still crisp and tender.
Serve over hot cooked rice.
Heat oil in uncovered wok (or skillet) at 375\u00b0.
Add onions and celery; stir-fry 2 minutes or until tender-crisp.
Add garlic and pork; stir-fry until pork loses its pinkness, 2 to 3 minutes. Add next 4 ingredients; stir-fry 30 seconds.
Stir cornstarch mixture; add to wok with soy sauce; stir-fry until sauce thickens.
Serve immediately.
Makes 4 servings.
Preperation time:
10 minutes; 7 minutes to cook.
Slice pork across grain into 1/8-inch strips. To save time, you can buy pork that is already cut in strips.
Marinate in vinegar, soy sauce, sesami oil, garlic and ginger for 10 minutes.
Heat vegetable oil in nonstick pan until hot. Add pork and stir-fry for 3 to 5 minutes, until pork is no longer pink.
Add vegetables and chicken broth (or water). Stir mixture, cover and steam util vegetables are crisp-tender.
Serve over hot cooked rice and sprinkle with toasted sesame seeds, if desired.
In a small bowl, combine cornstarch and orange juice until smooth.
Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm.
Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
Combine cornstarch, soya sauce, vinegar, honey and garlic together.
Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
Remove meat from marinade.
Heat wok or large frypan on High.
Add oil,ginger and pork;stir fry until golden brown. Remove meat.
Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
Add chicken broth, marinade,pork and beansprouts.
Stir on High until vegetables are tender crisp.
Recipe can be easily doubled.
Spray large nonstick skillet with nostick spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned.
Add vegetables; stir-fry until barely tender, 2-3 minutes.
Add broth, teriyaki sauce, salt, and pepper; stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer. Makes 4 servings.
Heat the oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 minute or until cooked through.
Add the remaining ingredients; stir-fry 5 minute or until vegetables are heated through.
Serve over hot cooked rice.
Cook pasta as directed on packaging & do not rinse.
Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
Place veggies in strainer; rinse under hot water 30 sec. or until thawed. Drain.
Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
Add drained pasta and shrimp mixture to mixing bowl & mix lightly.
thod to cook the Pork:-.
Transfer the pork to a heavy
Soak noodles in boiling water for 1 min. Stir to separate strands then drain.
Heat a wok or large frying pan over high heat. Add oil and swirl to coat. Stir-fry pork, in batches, for 3 mins, or until just cooked through. Transfer to a heatproof plate.
Add onion, asparagus and carrot and stir-fry for 2 mins. Add broccoli and garlic. Stir-fry for 2 mins. Return pork to wok along with noodles, stock, oyster sauce and sweet chili sauce. Stir-fry for 1 min, or until heated through. Serve.
r heavy based skillet. Stir-fry the pork slices for 4-5 mins
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.